Tag: vegetables (Page 16 of 17)
Russian Salad (Olivier)
February 22nd, 2009 in Salads by Julia Volhina
Usually people outside of former-USSR call it Russian Salad, however its original name is Salad Olivier.
This salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people, and some other family holidays also. Hope you will like it too.
Different cooks may use slightly different ingredients in the salad, and the taste will vary because of this.
This recipe describes Salad Olivier how it us being prepared in my family.
Fresh Carrots and Garlic Salad
January 25th, 2009 in Salads by Julia Volhina
And again carrots with a lot of vitamin A and carotene. The best way to keep those nutrients from “dying” while cooking is to eat them fresh. And garlic can’t spoil it anyhow.
Enjoy Fresh Carrots & Garlic Salad as an healthy addition to your meat meals.
Potato Puree (Mashed Potatoes)
January 20th, 2009 in Sides by Julia Volhina
Beef Stew with Carrots and Bell Pepper
January 11th, 2009 in Beef, Main Dishes by Julia Volhina
Delicious meat main dish with a set of vegetables. You will need to spend a bit of time to get it done, but the result will not leave you disappointed.
Stewed vegetables and tender beef, what can taste better?
Fried Broccoli Side Dish
January 4th, 2009 in Sides by Julia Volhina
You may want to try frying broccoli in eggs and flour if you find taste of boiled ones not that exciting. It is not much harder to prepare but it has more rich taste.
Amount of eggs and flour will depend on size of broccoli crowns, so numbers I’ve listed are approximate.
In this recipe plain flour can be replaced with bread crumbs or a mix of bread crumbs and parmesan cheese if you are adventurous.
Serve fried broccoli as a side dish or an appetizer.
Green Tuna Salad
January 3rd, 2009 in Salads by Julia Volhina
This good, nutritious and light salad with tuna and lettuce is an easy way to watch your weight without feeling hungry all the time.
Tuna is great source of protein and can also provide with omega-3 fatty acids if canned properly, so check the label on the can before choosing it for the salad.
Green tuna salad is pretty easy and fast to do, great choice for lunch or light dinner.
How to Prepare Boiled Potatoes, Carrots, Beets for Salad
December 26th, 2008 in Tips, Advices & How-to by Julia Volhina
Sometimes you need to boil vegetables such as potatoes, carrots or beets for your salad. This article will help you to to make it in the right way. Make sure your vegetables still contain all important nutrients after boiling.